The effect of mixing speed on the physical properties of cake batters with and without fat and emulsifier

Graduate Thesis Or Dissertation

Öffentlich Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/3f462882q

Descriptions

Attribute Name	Values
Creator	Valassi, Kyriake Vlassios
Resource Type	Dissertation
Date Available	2014-07-15T18:33:51+00:00
Date Issued	1955-07-28
Degree Level	Doctoral
Degree Name	Doctor of Philosophy (Ph.D.)
Degree Field	Home Economics
Degree Grantor	Oregon State College
Commencement Year	1956
Advisor	Mackey, Andrea
Academic Affiliation	School of Home Economics
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Cake
Urheberrechts-Erklärung	Copyright Not Evaluated
Publisher	Oregon State College
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi using ScandAll PRO 1.8.1 on a Fi-6670 in PDF format. CVista PdfCompressor 5.0 was used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/50430

Parents:

This work has no parents.

In Collection:

Miniaturansicht	Titel	Hochladedatum	Sichtbarkeit	Aktionen
	ValassiKyriakeV1956.pdf	2017-08-16	Öffentlich	Herunterladen